Title: Egg Ribbon Soup with Shrimp and Spinach (Mf)
Categories: Soup Seafood
Yield: 4 Servings

6	c	Chicken broth
8	oz	Peeled and deveined shrimpm; net -cut into 1/2 inch chunks
1/2	lb	Spinach; stemmed and washed
4		Eggs; lightly beaten
		Salt and pepper
		Oriental sesame oil -chili oil or chili paste
		;to drizzle in, optional
		Fresh lime wedges

Bring broth to a boil in a medium saucepan. Add shrimp to soup and bring back to a boil. Add spinach and bring back to a simmer.

Pour beaten eggs into soup in a steady stream; eggs will curdle into ribbon shaped strands. Season to taste with salt and pepper and remove saucepan from heat. Immediately ladle into soup bowls and drizzle a few drops of sesame or chili oil or chili paste into your soup. Add drops of lime juice if you wish.

Yield: 4 servings

All Recipes Copyright, 1997, TV FOOD NETWORK, G. P. , All Rights Reserved

Busted for you by Gail Shermeyer <4paws@netrax. net>

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6616

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